Chicago-Style Stuffed Deep-Dish Pizza

Ingredients

• Flour 600 g
• Water 350 ml
• Salt 15 g
• Dry yeast 1 g
• Sugar 10 g
• Olive oil 20 ml
• Butter 30 g
• Mozzarella cheese 600 g
• Sausages 100 g
• Tomato puree 400 g (drained)

Method

1. 1.Mix the yeast with the flour, and dissolve the salt in the water in a separate bowl.
2. 2.Gradually add the water to the flour and knead. Once a dough consistency is reached, add the sugar and olive oil, and knead for 20 minutes.
3. 3.Cover the kneaded dough and let it rest for 1 hour.
4. 4.Divide the dough into 2 parts: 3/4 of the dough for the bottom layer, and 1/4 for the top layer.
5. 5.Grease the pan with butter, roll out the bottom dough, and place it in the pan.
6. 6.Add the grated cheese on top and cover with the second layer of dough. Pinch the edges of the dough with your fingers and poke large holes on top so the pizza doesn't puff up while baking.
7. 7.Spread the tomato puree on top and bake in a preheated oven at 240°C for 10 minutes.
8. 8.Rotate the pizza 180 degrees and bake for another 10 minutes.
9. 9.Finally, add the sausages on top and bake for 5 more minutes.

Notes

• Salt should not come into direct contact with the yeast, as it can kill the yeast.